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Abstract
Meat and meat products play a significant role in the different menus in all food service operation. It is considered a heart of menus, which dictates what other foods, will be served with it.
In the last few years a lot of interest about meat quality has been taken as a result of meat diseases such as mad-cow and bird-flu diseases, which had been observed in the largest meat, export country such as U.S.A., U.K, and Canada. These meat diseases had significantly affected meat sales in the hotels and restaurants.
The review of literature is focused on the hotel industry, meat industry, importance of meat in menus, famous meat cuts in menus, meat quality characteristics, meat quality in food service industry, effect of meat diseases in meat quality and sales, and keeping of meat quality in hotels and restaurants.
The purpose of this research was to study ”Improving the Quality of Cooked Meat Cuts in Food Menus”. A survey instruments (In-depth interviews with executive chefs combined with guests’ questionnaire, and meat quality observation checklist) had been developed in order to assess the views of five and four-star resorts’ guests, executive chefs for identifying the quality of cooked meat cuts and how to develop it in these resorts.